Potato Latkes

Scrub the Yukon gold potato and grate with a box grater into a large bowl. Peel and finely dice the onion. Squeeze the grated potato to remove as much of the water as possible. Discard the liquid, wipe the bowl clean, and return the grated potato. Add just ½ cup of the diced onion and reserve remaining diced onion for your own use.

Cut the fennel bulb in half lengthwise, remove the V-shaped core, and thinly slice the bulb. Trim the sugar snap peas and thinly slice. In a medium bowl, combine the sliced fennel, sugar snap peas, white balsamic vinegar, 1 tsp olive oil, and a pinch of salt and pepper. Toss until coated evenly, and set aside.

In a small bowl, combine the horseradish, just 2 tbsp of the Follow Your Heart® Vegenaise®, and a pinch of salt. Stir until well combined.

Place a large nonstick skillet over medium-high heat with ¼ cup vegetable oil. To the grated potatoes, add the remaining Vegenaise, flour, thyme, 1 tsp salt, and ½ tsp pepper and stir until well combined. Use a 1/4 cup measuring cup to divide the mixture into 6 equal portions, and form them into latkes about 3 inches in diameter.

Once the oil is hot, carefully place each latke into the skillet, pressing down with the bottom of the measuring cup until each patty is about a half inch thick. Lower heat to medium and fry until golden brown and crispy, about 3 to 4 minutes per side. Transfer latkes to a paper-towel lined plate and season with salt.

Divide the fennel slaw between plates. Top with the potato latkes and serve with sour cherry preserves and horseradish sauce. Dig in!